Sundaland Recipes

Chinese Sweet Potato Dessert, a tantalizing treat that will satisfy your sweet cravings and leave you yearning for more. This delightful dessert is deeply rooted in Chinese culinary traditions and showcases the versatility of sweet potatoes in creating a decadent and comforting dish. 
Chinese Sweet Potato Dessert begins with humble sweet potatoes, the star of the show. These vibrant tubers are lovingly boiled or steamed until they turn tender and soft, releasing their delightful natural sweetness. The cooked sweet potatoes are then mashed to a smooth and velvety consistency, allowing their flavors to meld together in harmony.To elevate this simple yet delightful dessert, a rich and luscious coconut syrup is gently prepared. Fragrant pandan leaves are infused with creamy coconut milk, imbuing the syrup with a subtle and alluring aroma. The syrup is then drizzled generously over the mashed sweet potatoes, creating a enchanting blend of flavors that will enthral your taste buds. 

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By:Sundaland Recipes Team
Author:

Prep Time:10 Minutes
Cook Time:20 Minutes
Suitable:Vegetarian
Category:Dessert
Origin:China
Serving:4 Person
Tags:Contrast, Infused, Exquisite

Nutrifacts:170 calories
  9 grams fat

Rating:3.9  

The contrast of textures is what truly makes this dessert exceptional. As you take a spoonful, you are greeted by the silky embrace of the mashed sweet potatoes, their creamy sweetness enveloping your palate. With each bite, the smoothness is balanced by a hint of coconut-infused syrup, providing a pleasant and delicate sweetness that lingers on your tongue. 

Ingredients:

• 2 medium sweet potatoes
• 1 cup coconut milk
• 1/4 cup water
• 3 tablespoons sugar (adjust to taste)
• 2 pandan leaves (optional, for aromatic flavor)
• Pinch of salt
• Toasted sesame seeds, for garnish (optional)
  

Instructions:

1. Peel the sweet potatoes and cut them into bite-sized cubes.
2. In a pot, add the sweet potato cubes and enough water to cover them. Bring to a boil and cook until the sweet potatoes are tender, about 10 minutes. Drain and set aside.
3. In the same pot, combine the coconut milk, water, sugar, pandan leaves (if using), and a pinch of salt. Stir well and bring to a simmer over medium heat. Cook for another 5 minutes to allow the flavors to meld together.
4. Remove the pandan leaves from the pot.
5. Add the cooked sweet potato cubes to the pot with the coconut milk mixture. Gently stir to coat the sweet potatoes in the luscious syrup. Cook for an additional 2-3 minutes to warm up the sweet potatoes.
6. Remove the pot from heat and let the dessert cool slightly.
7. Serve warm or chilled in individual bowls, garnishing each serving with a sprinkle of toasted sesame seeds if desired.